Red Lentil (vegan), one pot curry

There’s just so many lentil recipes out there, there are also many varieties of lentils that line the shelves at the supermarket. I don’t know anyone who has an aversion to lentils do you? Red lentils in particular cook in no time and in under 20 minutes, you’ve got comfort in a bowl. Lentils are also inexpensive and a nutritional powerhouse offering plenty of essential nutrients that is beneficial to your health.

I usually cook a large pot of lentils, they freeze really well and is a great addition as a side or as the main feature in a meal. In this meal though, salmon steaks in a curried sauce were the main ingredient, but I’d like to bring you this red lentil recipe below.

This easy peasy recipe will definitely stretch the lentils for a few more meals. Sometimes if we have unexpected company for dinner, there’s always lentils and a few other dishes in the freezer that magically appear at the dinner table in no time. 🙂

Even though the lentils are the star of the show here, I cannot let this salmon curry slip by. What a wonderful meal this was served over jasmine rice. I’m salivating just remembering the different spices that tickled my tastebuds. Here’s the recipe for the lentils.

Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together.

Lower heat to medium and allow to cook down until juices of tomatoes are naturally released and onions are soft and translucent, about 8 minutes.

Add in all the other dry ingredients in order. Stir vigorously to combine to ensure the lentils aren’t stuck to the bottom. Now add the water and coconut milk and stir again to combine thoroughly.

Bring the curry to a boil and then reduce to medium-low so that the mixture continues to simmer for 35 minutes, cover slightly but allowing steam to escape. Stir occasionally to ensure the lentils don’t stick to the bottom. Check after 15 minutes to see if the lentils have finished cooking.

Taste the curry and season with salt and pepper if you wish. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Allow to cool slightly, then garnish with cilantro and serve.

Thanks Eartha, there are so many ways to cook lentils, we loved this particular version too. Will be flying into the island airport in TO the first week in December. Brrrrrr the thought makes me shiver. What’s the weather like these days?

Loretta, brace yourself! Today we experiencing winter like weather for sure, -4C today. Got some flurries this past weekend. But a few weeks ago we were in t-shirts. Last week we experienced spring like weather. I would dress for winter but be prepared to experience all four seasons in one week. Enjoy your trip! 🙂

Summer is definitely most desirable but I think you ‘ll enjoy the holiday lights of cheer in the city this time of year. There are also lots of holiday markets to visit – not to mention, there’s still fine dining. 🙂

This is a more westernized version of cooking lentils Judi. The real Indian way is quite different (without the coconut milk), but I rather liked it this way. Those salmon steaks were amazing too, I could eat this every single day 🙂

Thanks Ruchi 🙂 It’s probably a more westernized version, I had never tried it that way either, but it really was wonderful! I’ll be making it again I’m sure. Thanks so much for stopping by, I’m not sure why I did not have you on my “follow” list? I’ve seen your name pop up on other blogs too 🙂

Thanks so much Dawn. Apologies for the delay in responding. I hope you had a wonderful Thanksgiving with your family. I very often cook in bulk and freeze the leftovers, so I usually have something int he freezer if I don’t feel like cooking a particular day 🙂